Tochigi Local Cuisine: Kanpyo no Tamago Toji

Okay, let’s talk about a simple yet satisfying dish from Tochigi Prefecture – “Kanpyo no Tamago Toji”! It’s a warm and comforting dish that features “Kanpyo,” a local specialty, and fluffy eggs. Tochigi is a major producer of Kanpyo, so this dish is a real taste of the region.

Dish Name: Kanpyo no Tamago Toji / 干瓢の卵とじ

• Region / Location: Throughout Tochigi Prefecture.
• Primary Area of Tradition: Throughout Tochigi Prefecture.
• Main Ingredients: Kanpyo, eggs.

How It’s Eaten / Served

“Kanpyo no Tamago Toji” is a local dish that uses “Kanpyo,” a specialty product of Tochigi Prefecture. Tochigi is a major producer of Kanpyo, accounting for over 90% of Japan’s production. The cultivation of Kanpyo in Tochigi has a long history, dating back to 1712, when it was introduced to the Mibu Domain (now Mibu Town) in Shimotsuke Province (now Tochigi Prefecture). The bottle gourd (yugao), from which Kanpyo is made, thrives in the volcanic ash soil and hot summer climate of the region. Today, it’s mainly produced in cities like Utsunomiya, Kaminokawa, Shimotsuke, and Mibu.

Cultural Background and Preservation

Kanpyo is made by thinly slicing the flesh of the bottle gourd into strips and then drying them. “Kanpyo no Tamago Toji” originated when people used Kanpyo that wasn’t perfectly sliced, using it in soup to avoid wasting it. Kanpyo’s mild flavor goes well with many dishes, and it’s used as a supplementary ingredient in various recipes.

This dish was traditionally made year-round by busy farmers as a simple and nutritious meal, using Kanpyo that was imperfectly processed. Today, it’s also made in regular households using commercially available Kanpyo, and it’s a popular item on school lunch menus.

To make “Kanpyo no Tamago Toji,” you mix cut Kanpyo with beaten eggs, add the mixture to a broth seasoned with dashi and other seasonings, and lightly stir. The broth should be hot when you add the eggs. The seasoning is typically soy sauce-based, but you can also use miso. When using Kanpyo in pickles or salads, it’s best to soak it in boiling water to retain some of its firmness.

This dish is enjoyed in homes and is also a popular item on school lunch menus. Kanpyo is high in dietary fiber, which has led to a renewed appreciation for its nutritional value. Citizen groups in Utsunomiya are working to preserve and pass on local traditional dishes by holding cooking classes for children.

Additional information:

• Kanpyo (干瓢): Dried strips of bottle gourd flesh.
• Tamago Toji (卵とじ): A cooking technique in which beaten eggs are added to a simmering liquid to create a thickened sauce.
• Yugao (夕顔): Bottle gourd.